Name: Pollo alla Cacciatora
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 8 bone-in chicken thighs (skin on); 2 tbsp olive oil; 1 onion (sliced); 2 cloves garlic (sliced); 1 red bell pepper (sliced); 150 g mushrooms (sliced); 2 sprigs rosemary; 150 ml dry red wine; 400 g canned chopped tomatoes; 80 g black olives; Salt and black pepper; 1 handful parsley (chopped)

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Rustic Italian hunter’s chicken braised with tomatoes, peppers, mushrooms, red wine, rosemary and olives.

About this Italian recipe

Cacciatora means hunter’s style. Recipes vary from region to region, but most braise chicken with tomatoes, herbs and wine until the meat is falling from the bone.

Ingredients you will need

The main ingredients are bone-in chicken thighs, olive oil, onion, garlic, red bell pepper, mushrooms. Exact quantities are in the recipe card below.

How long it takes

Allow 1 hr 5 min in total: 15 min of preparation, 50 min of cooking. The recipe serves 4.

Pollo alla Cacciatora

Rustic Italian hunter’s chicken braised with tomatoes, peppers, mushrooms, red wine, rosemary and olives.

Print Recipe

Prep Time 15

Cook Time 50

Total Time 1 5

Servings: 4 servings

Course: Main Course

Cuisine: Italian

Calories: 520

Ingredients Method Notes

Ingredients

8 bone-in chicken thighs skin on
2 tbsp olive oil
1 onion sliced
2 cloves garlic sliced
1 red bell pepper sliced
150 g mushrooms sliced
2 sprigs rosemary
150 ml dry red wine
400 g canned chopped tomatoes
80 g black olives
Salt and black pepper
1 handful parsley chopped

Method

Season the chicken. Brown it skin side down in the oil in a wide casserole for 8 minutes, turn for 2 minutes, then set aside.
Add the onion, pepper and mushrooms to the pan and cook for 8 minutes until softened.
Add the garlic and rosemary and cook for 1 minute.
Pour in the wine and simmer until reduced by half.
Add the tomatoes, return the chicken skin side up, cover and simmer gently for 30 minutes.
Uncover, add the olives and simmer for 10 minutes more to thicken the sauce. Scatter with parsley and serve with bread or polenta.

Notes

Keep the chicken skin above the sauce while it braises so it stays crisp.